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This is the Shirley Valentine of delicacies. Have a bite, close your eyes and think of a Greek island … warm, aromatic & juicy.

Lamb Kebabs with Tzatziki

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Recipe by Anna Muller Course: Starter, mainCuisine: GreekDifficulty: Easy

3 – 4



  • 6 Cream crackers

  • 125 ml Warm milk

  • 5 ml Cumin seeds, toasted

  • 5 ml Coriander seeds, toasted

  • 300 g Minced lamb (beef would also do)

  • 30 ml Onion, very finely chopped

  • 10 ml Ground cinnamon

  • 5 – 10 ml Red chili flakes

  • Salt and freshly-milled black pepper, to taste

  • 125 ml Cucumber, seeded and finely chopped

  • 250 ml Greek yogurt

  • 45 ml Mint, finely chopped

  • Oil for frying

  • Small meat skewers


  • Crush the cream crackers into coarse crumbs and place in a large bowl. Stir in the milk and set aside.
  • Crush the toasted seeds coarsely and add to the biscuit mixture together with the meat, onion, cinnamon and chili flakes. Season liberally with salt and pepper and mix well.
  • Shape large bite-size portions of the mixture around one end of the small meat skewers. Set in the fridge to chill for about 20 minutes.
  • To make the tzatziki, pat the cucumber quite dry and place in a bowl. Add the yogurt, mint and parsley and season with salt and pepper. Mix and chill until ready to serve.
  • Just before serving, fry the meat (on the sticks) in a little hot oil until cooked and golden. Drain well on paper towel, arrange on a platter and serve warm with the tzatziki on the side.

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